Nutritional Facts

Directions

In a large bowl, combine the apples and sugar. Let stand for 30 minutes.

Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans.

Transfer to a greased 11-in. x 7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean.

For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake.Yield: 9 servings (2 cups sauce).

Originally published as Apple Nut Cake with Rum Sauce in Taste of Home's Holiday & Celebrations Cookbook
Annual 2007, p229